Evaluation of Cooking Time in Pulses: A Review-Reference-Cited by-同舟云学术

Evaluation of Cooking Time in Pulses: A Review

Published:2017-01 Issue:1 Volume:94 Page:32-48
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Wood Jennifer A.¹

Affiliation:

1. Tamworth Agricultural Institute, NSW Department of Primary Industries, 4 Marsden Park Road, Calala, NSW 2340, Australia.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference117 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 56-35.01. Method for determining water hydration capacity and percentage of unhydrated seeds of pulses. Approved October 10, 2007. Method 56-36.01. Firmness of cooked pulses. Approved August 2012. Method 66-50.01. Pasta and noodle cooking quality—Firmness. Approved November 1, 1989. Available online only. AACCI: St. Paul, MN.

2. Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds

3. A Quick Cooking Method for Broad Beans

4. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

5. Short internode, double podding and early flowering effects on maturity and other agronomic characters in chickpea

Cited by 43 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A detailed study on the cooking kinetics of fresh and hard to cook common beans (Phaseolus vulgaris L.): A case study on bean accessions of different market classes;Journal of Food Engineering;2024-11

2. Analyzing Cooking Efficiency of Gradoli Purgatory Beans: Effects of Dehulling, Malting, and Monovalent Carbonates;Foods;2024-08-09

3. Assessing the yield and nutrient potential of horse gram mutants (Macrotyloma uniflorum Lam. Verdc.) an underutilized legume through a multi-environment-based experiment;Scientific Reports;2024-07-15

4. Effect of cooking treatment on the formation mechanism and physicochemical properties of mung bean (Vigna radiata L.) paste;Journal of Agriculture and Food Research;2024-06

5. Towards practical robotic chef: Review of relevant work and future challenges;Journal of Field Robotics;2024-04